数字农科院2.0

Modulation of potato starch gelatinization, rheological properties, and mechanical properties: the role of potato soluble dietary fiber with different molecular weights

文献类型： 外文期刊

作者： Zhenzhen Zhang;Qiannan Liu;Ruixuan Zhao;Jing Li;Honghai Hu;Aurore Richel

作者机构：

关键词： Molecular weight;Rheology research;Starch gelatinization

期刊名称： International Journal of Biological Macromolecules

ISSN： 0141-8130

年卷期： 2025 年 323 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： This study investigated the effect of the molecular weight (Mw) of potato soluble dietary fiber (PSDF) on potato starch (PS) gelatinization. Crude PSDF delayed gelatinization, and significantly improved the viscoelasticity and structure orderliness of the gel. However, PSDFs of different Mws had different effects on these physicochemical properties of PS. High-Mw PSDF (PSDF-H) mainly adhered to the surface of the starch granules, limiting their bursting and reducing their size, thereby decreasing starch viscosity and reducing its storage modulus and loss modulus. By contract, low-Mw PSDF (PSDF-L) significantly increased the gel's storage modulus and loss modulus, resulting in a more uniform and dense gel and enhancing compressive resistance by 35.7 %. Moreover, PSDF-L increased the lamellar thickness of starch granules and inhibited starch hydration, thereby increasing gelatinization onset temperature from 61.6 to 64.1 °C, whereas PSDF-H had no significant effect (from 61.6 to 61.8 °C). Therefore, PSDF-L was more effective than PSDF-H in delaying gelatinization. Furthermore, large amplitude oscillatory shear analysis indicated that the PSDF-L/PS gel possessed superior gel strength. These findings promote the high-value utilization of PSDF and elucidate how starch gelatinization and dietary fiber regulate the starch gelatinization and gel properties.

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